Home RecipesSnacks & Starters Soya Chili Recipe | (Yummy + Vegan) | Soya Manchurian

Soya Chili Recipe | (Yummy + Vegan) | Soya Manchurian

by Pradeep Mamgain
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Soya chili or soybean chili is a quick, delicious, vegetarian protein-rich Indo-Chinese appetizer that can be made under 30 minutes and it is a brilliant replacement for chili chicken. This Soya manchurian recipe can be served as an evening snack or in a meal along with the noodles or fried rice.

Soya Chili Recipe | (Yummy + Vegan) | Soya Manchurian

Soybean granules, soya chunks, or soybean badi is a high protein health food and a recommended option for vegans for their protein needs.

There are many health benefits of soybean. Hence, regular soybean intake may alleviate the symptoms of menopause and reduce the risk of prostate and breast cancer. Most noteworthy, soya protein is even more nutritious than the meat protein. I love soya chunks. Not only it’s rich with protein, antioxidants, fiber, but also cholesterol-free. After paneer and mushrooms, soya chunks are my next favorite thing. I just love it with chapatis. Let’s see how to make this lip-smacking appetizer with healthy soya chunks, stir-fried with a hot and tangy sauce.

How to make Soya Chili

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. First of all, boil soya chunks, strain them,  and rinse with cold water thoroughly. Boiling removes impurities and raw smell.
  2. Coat soya chunks with cornflour, oil, plain flour, and schezwan sauce.
  3. Deep fry coated soya chunks.
  4. Fry garlic, ginger, green chilies, onions, tomato, and capsicum.
  5. Add chili sauce, schezwan sauce, tomato ketchup, kashmiri mirch, soy sauce, vinegar, black pepper powder, salt, sugar, and cornflour paste.
  6. Add soya chunks, mix well, and cook for 1 minute on high flame.
  7. Sprinkle chopped coriander leaves.

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • soya chunks (buy good quality branded soya chunks)
  • dried spices (ground black pepper and ground Kashmiri red chili)
  • flours (cornflour, plain flour for coating soya chunks so that they are not squishy when deep-fried, cornflour will also act as thickening agent at the later stage)
  • coriander greens (for flavor)
  • sauces (chili sauce and soy sauce)
  • salt, vegetable oil, vinegar, tomato ketchup, and sugar
  • and for veggies:
    • garlic, ginger, green chilies, onion, capsicum, and tomato

A Few Final Thoughts

These thoughts are also available in the recipe card so that you can print them:

  • Substitutions: You can make this recipe with the sesame oil. Because sesame oil is a healthy option. If you want to make it gluten-free, replace the plain flour with gluten-free all-purpose flour.
  • Quality: Use good-quality branded soya chucks. Use mini soya chunks for the reason that it’s flavor soaked right till the center.
  • Serving: Serve hot.
Soya Chili Recipe | (Yummy + Vegan) | Soya Manchurian

If you are looking for more snack & starters recipes, you’ll love:

soybean-health-benefits

If you make this recipe, I’d love to see pics of your creations on Facebook or Instagram, don’t forget to tag me @sizzlecious or using the hashtags #sizzlecious. You can click the card below to share this recipe on Twitter with one click.

Soya chili recipe is a quick, delicious, vegetarian protein-rich Indo-Chinese appetizer that can be made under 30 minutes.Click to Tweet

Recipe Card For Soya Chili Recipe

Soya Chili Recipe | (Yummy + Vegan) | Soya Manchurian

Pradeep Mamgain
Soya chili recipe is a quick, delicious, vegetarian protein-rich Indo-Chinese appetizer that can be made under 30 minutes.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snacks & Starters
Cuisine Indo-Chinese
Servings 4 people
Calories 218 kcal

Ingredients
  

  • 100 grams soya chunks
  • 15 grams salt 2 tsp
  • 6 grams ground black pepper 2 tsp
  • 30 grams vegetable oil 3 tbsp + extra oil for deep frying
  • 11.25 grams cornflour 3.5 tbsp
  • 17 grams plain flour (maida) 2 tbsp
  • 30 grams schezwan sauce 2 tbsp
  • 5 grams garlic approx 5 cloves | minced
  • 10 grams ginger minced
  • 5 grams green chili approx 3 pcs | chopped
  • 70 grams onion finely chopped
  • 100 grams onion thinly sliced or cubed
  • 100 grams capsicum cut into squares
  • 100 grams tomato cubed
  • 12 grams chili sauce 1 tbsp
  • 20 grams tomato ketchup 1 tbsp
  • 2 grams ground kashmiri red chili 1 tsp
  • 7 grams soy sauce 1.5 tsp
  • 7.5 grams vinegar 1/2 tbsp
  • 4.5 grams sugar 1 tsp
  • 10 grams coriander leaves 1 tbsp | chopped

Instructions
 

  • Add 100 g soya chunks in the boiling water and then add 5 g salt. Boil chunks for 3 minutes. After three minutes, strain and rinse with cold water thoroughly. Squeeze out the excess water.
  • Put soya chunks in a bowl.
  • Add 5 g salt, 3 g black pepper powder, 10 g oil, 4.5 g cornflour, 17 g plain flour, and 15 g schezwan sauce.
  • Mix ingredients well.
  • Deep fry coated soya chunks in hot oil. Fry until golden brown, keep flipping in-between. Set aside.
  • Heat 20 g oil in a pan. Add 5 g minced garlic, 10 g minced ginger, 5 g chopped green chillies, and then saute for 30 secs on high flame. Add 70 g chopped onion and then saute for 30 secs on high flame.
  • Add 100 g cubed onion (cut in layers), 100 g capsicum, and 100 g tomato.
  • Cook for one minute.
  • Add 12 g chili sauce, 15 g schezwan sauce, 20 g tomato ketchup, 2 g kashmiri mirch, 7 g soy sauce, 4.5 g vinegar, 3 g black pepper powder, 5 g salt, and 4.5 g sugar. Mix the ingredients well.
  • Make a paste of 6.8 g cornflour and 30 ml water. Next, add this paste.
  • Add soya chunks and mix well. Add little water and cook for 1 minute on high flame.
  • Add 10 g chopped coriander leaves.

Notes

  • Substitutions: You can make this recipe with the sesame oil. Because sesame oil is a healthy option. If you want to make it gluten-free, replace the plain flour with gluten-free all-purpose flour.
  • Quality: Use good-quality branded soya chucks. Use mini soya chunks for the reason that it’s flavor soaked right till the center.
  • Serving: Serve hot.
Keyword soya chili, soya manchurian
soya-manchurian-recipe
Soya Manchurian Recipe
soya-nutrition

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